Individual Beef Pot Pies
Hearty Beef Pot Pies that are filled with tender beef, potatoes, peas, and carrots wrapped in a buttery homemade crust. These aren’t as quick as a Marie Callendar’s Pot Pie, but the flavor will surely impress you. Plus, if you use mini pie tins, these can be made ahead of time and frozen for a quick meal. Beef Pot Pies are also a great option for Saint Patrick’s Day if you aren’t a fan of Corned Beef and Cabbage.
Can these be frozen?
Ah, we love a frozen pot pie. They’re so handy for a quick lunch or dinner. If you’re wanting to freeze your Beef Pot Pies, just make sure you use a mini pie tin rather than a ramekin. Prepare the crust and filling as instructed below. Once the pies are assembled, we recommend placing them in the freezer overnight, uncovered, in a single layer. Then, wrap tightly in Kirkland Foodservice Foil (#1963) and place back in the freezer until ready to bake. When you’re ready to bake, simply follow the instructions below.
Hearty Beef Pot Pies that are filled with tender beef, potatoes, peas, and carrots wrapped in a buttery homemade crust.
Individual Beef Pot Pies
Ingredients:
For the filling:
- 2 Tbsp Colavita Blended Canola & Virgin Olive Oil (#2641)
- 1 lb. Main St. Meats Beef Stew Meat (#2607), thawed
- 2 Tbsp Lehi Roller Mills Turkey Brand Bread Flour (#2285)
- 1 cup Flav-R-Pac Chopped Onions (#5772)
- 3 cups Lamb Weston Redskin Salad Diced (#2028)
- 2 cups Simplot Peas and Diced Carrots (#2112)
- 2 cup beef stock (#1041 base)
- 1 tsp Worchestershire sauce
- Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
For the crust:
- 2 1/2 cups Lehi Roller Mills Turkey Brand Bread Flour (#2285)
- 1 tsp C & H Granulated Sugar (#1632)
- 1 cup Kirkland Salted Sweet Cream Butter (#1723)
- 6-8 tsp ice water
Instructions:
- First, prepare the crust by adding the flour and sugar to a blender. Slowly add the butter, pulsing each time, until there are only pea-sized pieces of butter left. Remove the ice from the water, then add about 1/4 cup to the blender. Pulse, and add water 1 Tbsp at a time as needed. You want it to hold together but still be slightly crumbly. Now, place the dough in the fridge for one hour or overnight.
- Preheat heat oven to 400F.
- Now, add 1 Tbsp of oil to a large pot. Fry the beef until all sides are browned. Stir in the potatoes, onions, peas & carrots, then add the flour and stir to soak any remaining fat and oil. Cook on low for about 3 minutes. Now, add the stock slowly until the sauce becomes thick and lump-free. Stir in Worcestershire sauce, salt, and pepper, and bring to a boil. Reduce to a simmer, cover, and cook for an hour and a half.
- Then, divide the dough into 8 pieces; you will need 4 slightly larger to fit into the dish. Roll each piece out, and gently press one dough disk into a ramekin. Add the stew, then place a second, smaller piece of dough on top. Use a fork to crimp the edges to seal. Repeat 3 more times, then cut a slit in the center of each.
- Set the pot pies on a Crestware Cookie Sheet (#4020), then bake for 35 minutes, or until the crust is golden. Let cool before serving.
Adapted from: https://www.campbells.com/recipes/easy-beef-pot-pie/
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